Panko Crusted Fish Tacos

Panko Crusted Fish Tacos
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 312.9
  • Total Fat: 14.4 g
  • Cholesterol: 11.6 mg
  • Sodium: 724.0 mg
  • Total Carbs: 38.1 g
  • Dietary Fiber: 6.7 g
  • Protein: 13.2 g

View full nutritional breakdown of Panko Crusted Fish Tacos calories by ingredient


Introduction

My boyfriend and I had these fish when we were Maui and were instantly addicted. Once we made it back to the mainland, it was our mission to re-create them. My boyfriend and I had these fish when we were Maui and were instantly addicted. Once we made it back to the mainland, it was our mission to re-create them.
Number of Servings: 8

Ingredients

    1 lb Tilapia (about 2 filets), cubed
    1 c Panko Bread Crumbs
    1 tbsp Chinese Five Spice
    1 tsp salt
    1/2 c Egg Beaters
    6 tbsp Extra Virgin olive oil
    2 c shredded cabbage

    Optional:

    Mango pico de gallo or regular pico de gallo (usually found in your grocer's produce dept)

    Harriet's Low Fat Italian Dressing

Directions

Combine bread crumbs, salt and Chinese Five Spice in large bowl. Pour Egg Beaters into separate bowl. Set aside. Cube tilapia into 1" pieces. Dredge tilapia cubes through egg and bread crumbs. Then set aside.

Heat olive oil, over medium-high heat in large skillet. Cook tilapia until crust is golden brown. Around 3-5 mins.

Shred cabbage (or use the pre-shredded package found in your grocer's produce dept).

Place tortillas in the microwave for about 30 seconds to warm up.

Fill tortillas with fish, cabbage, mango salsa and Harriet's Low Fat Italian dressing. Enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user MIRANDEW.

TAGS:  Fish | Dinner | Fish Dinner |